LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

6:00 pm

Mexico -- One Plate at a Time with Rick Bayless"Chorizo Made Easy"
Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the "bacon of Mexico" - the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. At his neighborhood Mexican grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about how it is made. Buying a batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling. D

Kimchi Chronicles"The Pork Chronicles"
As opposed to the lean-is-better preference in the United States, Koreans love their pork full of fat - and flavor. In this episode, Marja, her dear friend, the actress Heather Graham, and an expert food blogger named Daniel eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. D

Ciao Italia"Roast Pork, Tuscan Style/Arista!"
Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. They team up to create Tuscan Black Cabbage Soup -Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato. D

8:30 pm

Nick Stellino Cooking with Friends"Andy's Pork Tenderloin"
Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing. D

9:00 pm

Barbecue University with Steven Raichlen"High on the Hog"
From the Deep South comes coffee-crusted pork tenderloins with redeye barbecue sauce. Steve makes spit-roasted coconut-crusted ribs on the latest in hi-tech outdoor kitchen equipment.G

Joanne Weir's Cooking Confidence"Summer's Bounty"
Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sauteed Fennel and Mussels, and Blueberry Frozen Yogurt. D

11:30 pm

Rick Steves' Europe"Athens and Side Trips"
Rick tours the must-sees of ancient Athens, then takes the fast-paced pulse of the modern city. On side trips, he visits the ruins of the mystical oracle at Delphi and takes a fast boat to the traffic-free island of Hydra.G